Shrimp Spiedini With Pesto, New Potatoes & Chickpea Aioli

Ingredients

some the potatoes with skins on until tender
some salt and pepper
28 gulf shrimp
20 potatoes
1/4 cup pine nuts
1 1/2 cups basil leaves
2 clove garlic
1/2 cup parmesan cheese
1/4 cup pecorino cheese
1/2 cup chickpeas
1/2 cup mint leaves only
1 lemon
1 egg
1 cup extra-virgin olive oil
1 salt and pepper
1 preheat barbecue
1 potatoes quarters
1/2 cup olive oil in blender
1/2 cup olive oil

Instructions

Dress the potatoes with half the pesto and place in center of one of 4 plates. Grill spiedini for 3 minutes per side and place one on each plate. Cover shrimp with remaining pesto and drizzle with aioli.